Port Lincoln Sardines - Chef Recipe by Steve Watson

Ingredients

20 sardine fillets
2 Tbs salt flakes
1/2 Tbs caster sugar
1 lemon and zest
1/2 Tbs sumac
1/2 Tbs soft Greek oregano
50mL olive oil
30mL lemon juice
30mL red wine vinegar
Chopped parsley
Crumbled Cretan rusks
Pickled shallots

Method

Mix together salt, sugar, lemon zest, sumac and oregano. In a separate bowl, whisk olive oil, lemon and red wine vinegar.

Lay sardines, skin side down on a shallow dish that can fit 4-5 sardines and sprinkle with salt mix, then drizzle with wet mix and repeat.

Continue until you have used all the ingredients. Leave to cure for 24 hours.

Once cured, take sardines out of mix, pat dry and place in a jar or container, just covered with canola oil.

Plating:

When ready to serve, drain sardines on paper towel to remove excess oil.

Place skin side up on a plate with a squeeze of lemon, dash of olive oil, rusk crumble, chopped parsley, baby radish and celery shoots,
pickled shallots and capers.